The Challenge - To Create Almond Bars as Good as La Mie!

Not long ago we visited La Mie Bakery in Des Moines. For those of you who have not had the pleasure of dining at this establishment, I urge you to visit at your earliest convenience. Not only do they serve delicious meals, they also have an abundant selection of pastries to either sample while there or carry home for a little snack later on. We brought home a selection of several pastries after our most recent visit and I fell in love with one in particular - Almond Bars. It has been my mission ever since to recreate that bar. After tweaking a basic almond bar recipe several times I feel satisfied with my latest attempt. We served this bar, in addition to Crumble Topped Apple Pie, to the team who organized Robert's conference in Denver. It received rave reviews!

Almond Bars Ready to be Served

Carolyn's Almond Bars

INGREDIENTS:
1 1/4 cups butter, softened
1 1/4 cups almond paste (see recipe below)
2 1/2 cups sugar
2 eggs + 1 yolk
1 1/2 tsp. almond extract
2 1/2 cups all purpose flour
3/4 cup sliced or slivered almonds

DIRECTIONS:

In a large bowl, cream the butter, almond paste and 2 cups sugar until light and fluffy. Beat in eggs and extract. Gradually add flour just until moistened.

Spread into a greased 11x15 inch jelly roll pan. Sprinkle with sugar and top with almonds.

Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Store in the refrigerator.

Yield: 4 1/2 to 6 dozen bars, depending on size.

Homemade Almond Paste

• 1 1/2 cups Almond Flour
• 1 1/2 cups powdered sugar
• 1-2 tsp almond extract
• 1 egg white slightly beaten

Using a food processor, pulse the almond flour and powdered sugar a few times to break up any clumps. Add 1 tsp of almond extract and pulse to combine. Test at this point to see if it has enough almond flavoring. I really like almond so I added 2 teaspoons. Add egg white and to your food processor on for 2 minutes. At this point, the mixture should be smooth and formed a ball. If dough is still sticky add 1 tbsp more of almond flour. Wrap tightly and store in refrigerator.